Heat 1 teaspoon olive oil in a frying pan over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
Heat the remaining 2 tablespoons olive oil in the frying pan over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a plate then drain all but 1 tablespoon of drippings from the frying pan. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Pour in the tomatoes then season with basil, oregano, salt and pepper. Transfer the pork chops back to the frying pan, cover then simmer until the pork chops are tender and no longer pink in the centre, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the capsicum on top of the pork then add the reserved mushrooms. Continue to simmer until the capsicum is tender, 5 to 10 minutes.
Don't add the green capsicum wedges until your chops are done, otherwise they will turn to mush.